The ingredients in Florida coconut patties include sugar, corn syrup, coconut, invert sugar, cocoa powder (processed with Alkali), palm kernel and palm oil, non-fat dry milk, soy lecithin, egg albumen, corn starch, invertase, salt, vanilla, natural and artificial flavors, FD&C colors including yellow #5, red #40, yellow #6, and sodium metabisulfite (as a preservative).
When you bite into a Florida coconut patty, you are met with a delightful combination of flavors and textures. The sweetness of sugar and corn syrup provides a pleasant base for the other ingredients. As you continue to chew, the tropical taste of coconut takes center stage, transporting you to a sunny beach in Florida.
To enhance the chocolatey experience, cocoa powder processed with Alkali is added. This process, known as Dutch processing, helps to reduce the acidity of cocoa and creates a smoother, milder flavor. The result is a rich and velvety chocolate coating that envelops the coconut filling.
The use of palm kernel and palm oil contributes to the smoothness and creaminess of the patty. These oils are derived from the fruit of the palm tree and are known for their high saturated fat content. While this may raise concerns for some, it is important to enjoy these treats in moderation as part of a balanced diet.
Non-fat dry milk is included in the ingredients to add a creamy and milky flavor to the patty. This ingredient also helps to bind the other components together, creating a cohesive texture.
Soy lecithin is a common emulsifier used in many food products. It helps to prevent separation of ingredients and improve the texture of the patty. It is derived from soybeans and is a natural source of phospholipids.
Egg albumen, the protein component of egg white, is also included in the recipe. This ingredient helps to provide structure and stability to the patty. It acts as a binding agent and helps to hold the ingredients together.
To further enhance the texture and stability, corn starch is added. This ingredient helps to thicken the mixture and prevent it from becoming too runny or gooey.
Invertase, an enzyme, is used to convert the invert sugar into a syrup-like consistency. This enzyme breaks down the sugar molecules, resulting in a smoother and more viscous texture. It also helps to prevent crystallization of the sugar, ensuring a soft and chewy patty.
Salt is included to enhance the flavors and balance the sweetness of the other ingredients. It adds a subtle savory note and helps to round out the overall taste profile.
Vanilla, a classic flavoring agent, is used to add depth and complexity to the patty. Its aromatic qualities complement the other ingredients and contribute to the overall sensory experience.
Natural and artificial flavors are added to enhance the taste and aroma of the patty. These flavors are carefully selected to create a harmonious blend that appeals to our taste buds.
The FD&C colors, including yellow #5, red #40, and yellow #6, are used to give the patty its vibrant and appealing appearance. These colors are approved by the FDA and are commonly used in food products to create visual appeal.
Sodium metabisulfite is added as a preservative to extend the shelf life of the patty. This ingredient helps to prevent spoilage and maintain the quality of the product over time.
The ingredients in Florida coconut patties come together to create a delicious and indulgent treat. The combination of sugar, coconut, chocolate, and other flavorings provide a delightful sensory experience. Enjoy these patties in moderation as part of a balanced diet, and savor the tropical flavors they have to offer.